Ingredients:
3/4 cup sugar
1/2 cup butter
1 (8 ounce) packages almond paste
3 eggs, beaten
1 tablespoon orange liqueur ( Triple Sec, Curacao, Cointreau, etc.)
1/4 teaspoon almond extract
1/3 cup flour
1/3 teaspoon baking powder
2 tablespoons powdered sugar
1 (12 ounce) packages frozen raspberries, thawed or 1 pint fresh raspberries ( plus 1 Tbs sugar or 1 packet Splenda)
Directions:
Cream butter with sugar; stir in almond paste.
Beat in eggs through almond extract.
Blend in dry ingredients just until mixed.
Pour batter into a buttered, floured 8-inch round pan.
Bake at 350F about 45 minutes until a toothpick inserted in center comes out clean.
Sprinkle powdered sugar through a sieve over the top.
Puree frozen raspberries or fresh raspberry-sugar mixture.
Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.
Servings: 10
Time preparation: 10 min.
Time total: 55 min.